1 head cabbage, core removed and finely shredded
3 large (fist sized) watermelon radishes, sliced and julienned
4 green onions, chopped
half bunch of cilantro, chopped
1 pint cherry tomatoes, halved
Sesame Ponzu Dressing:
5 tablespoons toasted sesame seeds (I used a combo of black and white)
1 tablespoon sugar
1/3 cup soy sauce
1/3 cup lemon juice
zest of 1 lemon
1/3 neutral oil (like avocado or vegetable)
1 tablespoon sesame oil
Make the dressing. Combine the sesame seeds, sugar, soy sauce, lemon juice, lemon zest, oil and sesame oil. Stir to combine.
Toss the slaw by mixing the cabbage, watermelon radishes, green onions, cilantro, tomatoes and two thirds of the dressing. Season with salt and taste. Add more dressing as needed.
Ponzu is a Japanese sauce made by combining citrus and soy sauce. Untraditionally, I’ve used it as a dressing here so bring a deep flavor and brightness. This slaw is great to make ahead as the cabbage will stay crunchy for a couple hours.